Roasted Pesto-Parmesan Zucchini Coins

How about this for an amazing side dish? The taste is gourmet, but the work effort isn't (and there are just 3 ingredients)! Fresh zucchini, laced with pesto and parmesan, roasted until the squash is tender and the pesto and cheese are bubbly. I mean... there's so much to love about this...

Like yellow squash better? Use it! The color contrast (yellow-green) will be wonderful.

Different pesto options: I chose basil pesto for this, but sundried tomato would be amazing too. As would any other pesto variety you find.

Roasted Pesto-Parmesan Zucchini Coins 

2 medium zucchini, cut crosswise into 1/4-inch thick rounds
1/4 cup prepared basil pesto
3 tablespoons grated parmesan cheese

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Spread a little pesto on one side of each zucchini slice and arrange the slices on the prepared pan. Sprinkle the cheese over top.
Roast for 15 minutes, until the zucchini is tender and the pesto and cheese are bubbly.

Serves 4